1 tbsp cinnamon 1 tsp coriander 3 tbsp whole wheat flour
Cream butter with coriander, vanilla sugar, cinnamon, sugar and salt until thick. Gradually mix in egg yolks, whip egg whites until stiff.
Add hazelnuts, whole wheat breadcrumbs and flour to the egg yolk cream. Stir in the snow until fluffy.
Pour the mixture into a greased pudding mold, close the lid. Cook in a bain-marie (either in a high saucepan with the lid closed or in a moderate oven for about one hour). Turn out and serve lukewarm with vanilla sauce or dried apricot compote.
Per piece: about 350 Kcal / 1400Kj
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